Title:
HOT PEPPER PASTE FOR BAKING, AND METHOD FOR PRODUCING SAME
Document Type and Number:
WIPO Patent Application WO/2018/066966
Kind Code:
A2
Abstract:
The present invention relates to hot pepper paste for baking, containing a chili powder fermentation liquid, and a method for producing same. The hot pepper paste for baking, containing a chili powder fermentation liquid, according to the present invention reduces a burning sensation felt in the stomach, when consumed, and exhibits the effect of tasting spicy even with a small content of chili powder by maximally eluting capsaicin in chili powder. In addition, the hot pepper paste for baking can be added to foods with the amount of capsaicin adjusted, thus has the advantage of standardizing the spicy taste, produces not only alcohol but also fermentative metabolic products, such as reducing sugars, amino acids, and organic acids, as a result of alcoholic fermentation, and thus has sweet, sour, and savory tastes, together with a spicy taste, and can be consumed even by consumers who shun a spicy taste.
Inventors:
PARK CHUNG KIL (KR)
LEE CHEON YONG (KR)
HONG SUNG JONG (KR)
KIM JUNG HEE (KR)
LEE SANG JIN (KR)
KANG SHIN DAL (KR)
KIM JUNG WOO (KR)
BAN YONG JU (KR)
LEE CHEON YONG (KR)
HONG SUNG JONG (KR)
KIM JUNG HEE (KR)
LEE SANG JIN (KR)
KANG SHIN DAL (KR)
KIM JUNG WOO (KR)
BAN YONG JU (KR)
Application Number:
PCT/KR2017/011075
Publication Date:
April 12, 2018
Filing Date:
September 29, 2017
Export Citation:
Assignee:
SPC CO LTD (KR)
International Classes:
A23L11/20; A21D2/36; A23G3/36
Attorney, Agent or Firm:
TAEDONG INTERNATIONAL PATENT&LAW FIRM (KR)
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